Crab and caviar crepes

For an exquisite starter or snack try these delicious crepes. Alternatively, double the quantities for an excellent lunch dish.


  • 75 g (3 oz) plain flour
  • 2 eggs, lightly beaten
  • 2 tsp oil
  • 120 ml (4 fl oz) milk / tbsp chives, finely chopped


  • 30 g (1 oz) butter
  • 1/2 onion, finely chopped
  • 50 g (2 oz) plain flour
  • 120 ml (4fl oz) milk
  • 100 g (3'/> oz) fresh crabmeat
  • 50 g (2 oz) Sevruga or Osetra caviar

1. Preheat the oven to 200°C (400° F/Gas Mark 6). Sift the flour into a bowl. Gradually stir in the beaten eggs, then the oil, milk and chives and beat lo a smooth batter. Cover and let stand in the refrigerator for at least 1/2 hour.

2. Lightly grease and heat a heavy-based pan. Pour 2-3 tbsp of batter into the pan and cook until golden brown, turning and repealing for the other side. Remove the crepe from the pan and set aside; repeat with the rest of the batter mixture.

3. Using a cutter, cut out rounds from the crepes, large enough to fit 10 cm (4 in) tartlet pans (the non-stick ones for mini-tarts are best for this). Line the tartlet pans with the crepe rounds and bake for about 10 minutes, then remove from the pans and cool on a wire rack.

4. To make the filling, heat the butter in a saucepan. Add the onion and cook until soft. Stir in the flour, cooking for 1 minute. Remove from the heat, gradually stirring in the milk and crabmeat. Return to the heat and stir until the sauce boils and thickens. Allow to cool. Just before serving, spoon the crab mixture into the crepe cups and top with caviar.

Makes 12

Serve with vintage Champagne, top white, burgundy (ie Cotes de Beaune Premiers or Grands Crus), white Bordeaux (ie Graves or Pessac-Leognan) or Mosel Riesling Kabinett.